Tea Party Scones

An old fashioned tea party tradition in many parts of England. Delicious with clotted cream and jam. Unfortunately not so great for those with intolerances.

Potato and Onion Gratin*

Easy, quick, delicious. Simple to turn Dairy free and naturally wheat-free!!

Santa Hat Brownies*

Easy to make…and even easier to devour! Make your Christmas Party guests chuckle with these adorable and delicious Santa Hat Brownie Bites! Make them wheat and dairy free by using the alternative flour and butter plus using a vanilla buttercream instead of the cream.

 

Luxurious Chocolate Truffles*

There are two ways to make this recipe of chocolate truffles, both with the same delicious outcome. Here is the quicker, easier version. I have heard rumours this recipe works well dairy free by making it using coconut butter instead of cream – I have yet to try this though so be aware.

Chocolate Truffles

Apple Crumble*

A quick, relatively healthy dessert that is quick to prepare and tastes delicious. What more could you ask for really? Easy to turn wheat and dairy free (WDF) with an alteration of some added oats this never fails to please.

Apple Crumbe

Miniature Victoria Sponges*

These are the cutest little sponge cakes that are still easy to make. You can use the all-in-one method if preferred but I didn’t have an electric mixer to hand so here is an alternative method. To make them wheat and dairy free (WDF) remember to use dairy-free butter and wheat-free plain flour. For the filling, instead of cream use a simple butter cream with dairy-free butter and icing sugar!

Mini Victoria Sponges

Chocolate Eclairs

Tasty tasty, homemade eclairs are much fresher, cheaper and tastier than shop-bought equivalents. If the first batch don’t work then persevere. It’s worth it in the end! Unfortunately, this recipe is unable to be wheat and dairy free as yet.

INGREDIENTS

1 Batch of choux pastry as described in the recipe here (make the link!!!!)

For the filling:

450ml double or whipping cream

For the icing:

100g plain chocolate, broken into pieces

45g (1.5 oz) butter

2 tbsp water

75g (3 oz) icing sugar, sifted

METHOD

1. Make the choux pastry as instructed here  
2. The piping bag shout be fitted with a 1cm (0.5 in) plain nozzle
3. Pipe on to the greased baking trays into eclair shapes, about 13-15 cm long and leaving room for them to expand and spread
4. Whip the cream until it is firm enough to pipe
5. Fill each eclair with cream, using a piping bag fitted with a plain nozzle
6. For the icing, put the chocolate into a bowl placed over a pan of hot water, ensuring the water does not touch the bottom of the bowl
7. Add the butter and 2 tbsp water to the chocolate and place the pan over a low heat until the chocolate has melted
8. Remove from the heat and add the sifted icing sugar
9. Beat well until smooth
10. Spoon the icing over the top of each eclair, then leave to set

PREP 10-15 mins

COOK 30 mins

DIFFICULTY medium